Recipe - Winter Sorbet Sampler

PINK GRAPEFRUIT SORBET
1 Three fourths cup Essencia; (or other sweet
; dessert wine)
2 One half cup Fresh pink grapefruit juice;
(from about 6
; grapefruits)
One half cup Plus 2 tablespoons sugar
2 tablespoon Light corn syrup
1 tablespoon Grenadine syrup
1 One half teaspoon Grated pink grapefruit peel

CRANBERRY SORBET
2 cup Fresh or frozen cranberries
1 One half cup Water
1 cup Tawny Port
1 cup Sugar

PEAR SORBET
2 One fourth pound Ripe pears; peeled,
quartered,
; cored
1 Three fourths cup Plus 2 tablespoons
Gewurztraminer or
; other dry white wine
Three fourths cup Sugar
2 tablespoon Light corn syrup
Fresh mint leaves

For Grapefruit Sorbet:

Boil 1 cup wine in heavy small saucepan until reduced to One fourth cup, about 6
minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup,
grenadine and peel; stir until sugar dissolves. Mix in remaining Three fourths cup
wine. Refrigerate until cold.

For Cranberry Sorbet:

Cook all ingredients in heavy medium saucepan over mediumhigh heat until
berries pop and soften, stirring frequently, about 10 minutes. Puree in
processor. Strain into bowl. Refrigerate until cold.

For Pear Sorbet:

Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan
over medium heat. Cover and cook until pears are tender, about 8 minutes.
Puree pear mixture and sugar in processor. Mix in Three fourths cup wine and corn
syrup. Chill until cold.

Process each mixture separately in ice cream maker according to
manufacturer's instructions. Freeze in covered containers. (Can be made 1
week ahead.)

Using ovalshaped ice cream scooper, place 1 scoop of each sorbet on each
plate. Garnish with mint.

Serves 8.

Bon Appetit January 1994

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